Description
This Creamy Spinach Tortellini Soup is a comforting and hearty Italian-American dish perfect for any night. It features tender cheese tortellini, fresh baby spinach, and a creamy broth enriched with Parmesan cheese and heavy cream. Lightly spiced with Italian seasoning and a hint of red pepper flakes, this soup is easy to prepare on the stovetop and brings a delicious bowl of warmth and flavor to your table.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 4 cups low-sodium vegetable broth
- 1 (14.5 oz) can diced tomatoes with juice
Main Ingredients
- 1 (9 oz) package refrigerated cheese tortellini
- 4 cups fresh baby spinach
Finishing Ingredients
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until they turn soft and translucent. Stir in the minced garlic, dried Italian seasoning, and red pepper flakes if using, cooking for an additional 1 minute until fragrant.
- Add Broth and Tomatoes: Pour in the vegetable broth along with the diced tomatoes and their juice. Bring the mixture to a gentle boil to combine the flavors thoroughly.
- Cook Tortellini: Add the cheese tortellini to the boiling soup and cook according to the package instructions, generally about 5–7 minutes, until the pasta is tender and cooked through.
- Wilt Spinach: Reduce the heat to a simmer. Stir in the fresh baby spinach and cook for about 2 minutes, allowing it to wilt and blend into the soup.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until the soup becomes creamy and well combined. Season with salt and black pepper to taste. Serve hot, optionally topped with extra Parmesan cheese.
Notes
- For added protein, you can stir in cooked Italian sausage or shredded rotisserie chicken.
- If preferred, substitute kale for spinach; however, kale will require a few more minutes to soften properly.
